Measuring Integrated Rural Tourism

Clark, Gordon L.; Chabrel, Mary

doi:10.1080/14616680701647550

Cited by 94 publications

(68 citation statements)

References 10 publications

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“…2 | LITERATURE REVIEW 2.1 | Relevance of local food consumption in the context of tourism Visitors' spending on food products can constitute up to one third of total visitor expenditure (Bélisle, 1983), thereby improving the economic, cultural, and environmental sustainability of a tourism destination (Boniface, 2003;Clark & Chabrel, 2007;Enteleca Research and Consultancy, 2000;Torres, 2002;Woodland & Acott, 2007). First, visitor consumption of local food products can generate a direct effect and a multiplier effect, which will benefit the local economy (Enteleca Research and Consultancy, 2000;Sims, 2009;Torres, 2002).…”

Section: Introductionmentioning

confidence: 99%

Purchase of local food products during trips by international visitors

Madaleno

Eusébio

Varum

2017

Journal of Tourism Research

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The contribution made by local products to local economic development has been recognized.While consuming local food products, visitors not only satisfy their vital needs but also interact with local culture and support local development by stimulating demand. Despite this, the determinants of local food product consumption by international visitors have been relatively neglected. The results reveal that the determinants related to interaction with the destination and local products are stronger, but there are differences between visitors' characteristics. The findings contribute to a comprehensive understanding about the interaction of inbound tourism and local food product consumption. KEYWORDS inbound tourism, local food consumption, Portugal | INTRODUCTIONAlthough tourism can be seen as just another form of economic activity that creates employment and income, it is the richness of the interactions between visitors and local destinations that make the tourism industry unique (Cohen & Avieli, 2004;Hsieh & Chang, 2006;Quan & Wang, 2004;Skuras, Dimara, & Petrou, 2006;Telfer & Wall, 1996).Tourism impacts on local destinations in many ways, although, in recent years, there has been growing interest in analysing the synergy between tourism and local food products (Bessière, 1998;Cohen & Avieli, 2004;Hjalager & Richards, 2002;Kivela & Crotts, 2006;Quan & Wang, 2004;Telfer & Wall, 2000). Local food products refer to products that are locally processed and regionally branded, have a local or regional identity (Enteleca Research and Consultancy, 2000;Kim, Eves, & Scarles, 2009;Nummedal & Hall, 2006;Sims, 2009), and are linked to the culture of a particular local community (Bessière, 1998).The importance in studying international visitors' relation with local food is twofold. First, while buying local food products, visitors spur demand, thus contributing to local development (Bessière, 1998;Tellstrom, Gustafsson, & Mossberg, 2005). Second, local food can play an important role in visitors' destination choice, which provides a valuable opportunity for advertising the identity of a destination (Bessière, 1998;Boniface, 2003;Cohen & Avieli, 2004;Henderson, 2009;Hjalager & Richards, 2002). Moreover, contact with local food prod- Despite the relevance of local food products in the tourism experience, the consumption of these products during a trip occurs with different grades of intensity. Whereas certain visitors travel expressly for gastronomic reasons (Bessière, 1998;Hjalager & Richards, 2002;Kivela & Crotts, 2006;Quan & Wang, 2004), others consider local food products as a cultural element of a tourism destination with relevance to their tourism experience (Fields, 2002;Kim et al., 2009;Kim & Eves, 2012;Quan & Wang, 2004). There are others, however, who do not attribute a great deal of relevance to the consumption of local food products. Therefore, it is of utmost relevance to increase knowledge regarding visitors' demand for local food products and the factors that may influence this demand. The identification...

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Section: Introductionmentioning

confidence: 99%

Purchase of local food products during trips by international visitors

Madaleno

Eusébio

Varum

2017

Journal of Tourism Research

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“…Some recent studies have emphasized the potential for local food experiences to contribute to sustainable development, help maintain regional identities and support agricultural diversification [41][42][43][44]. Other writers have identified the market potential for "gastronomic tourism", arguing that it has strong sustainability credentials [45][46][47][48].…”

Section: Sustainable Development Of Restaurant Managementmentioning

confidence: 99%

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

et al. 2016

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Sustainable service innovation is a critical attribute in restaurant management that is widely recognized by experts and restaurant owners. In this paper, we investigated ideas on sustainable service innovation in restaurants gathered from interviews with restaurant managers, government experts and scholars in Taiwan. The analytical results show that five dimensions are major indicators of sustainable service innovation in the restaurant management field. These include the following dimensions: sustainable service innovation, food service technology, organizational learning, adoption of innovation and organizational environment. We also found that these five dimensions are important and that they deeply impact restaurant performance. We discuss the characteristics of these five attributes, and talk about the theoretical and empirical implications of research findings.

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“…Hall and Mitchell (2001) found that retail and dining facilities were seen as adding to a destination's image through their reputation, through that destination's culture, by adding variety, being unique as well as through the associated relaxing and indulgent lifestyle. It is recognised that the kind of products, foods and drinks on offer for tourists can have major implications for the economic, cultural and environmental sustainability of tourism destinations, with researchers arguing that a focus on locally sourced products may result in benefits for both host and guest (Boniface, 2003;Clark & Chabrel, 2007;Hartman, Meyer & Scribner, 2009;Hurst, Niehm & Littrell, 2009;Ilbery, Kneafsey, Bowler, Clark, 2003;Torres, 2002;Rogerson, 2011;Woodland & Acott, 2007;Sims, 2009). …”

Section: Literature Reviewmentioning

confidence: 99%

Managing visitors’ dining and retail experiences in South African national parks

Kruger

Saayman

Slabbert

2015

SAJBM

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In the light of the issue of declining government funding of South African National Parks (SANParks), as well as the negative influence of the poor service levels in shops, restaurants and eating facilities in these parks on visitor spending, SANParks needs to improve the retail and dining experiences at these facilities. This research attempts to provide guidelines for SANParks management in addressing these issues, by determining visitors’ retail and dining preferences and the relationship between these constructs. Quantitative research was conducted in 2011 using a web-based survey on the SANParks’ official website for two months (1st October – 30th November). This method resulted in obtaining 5 464 usable responses for the study. Factor analyses identified three relevant dining experience factors: Quality, Variety and value and Nature ambience and four retail experience factors: Goods and services, Pricing (consisting of two separate constructs: Expensive shops and Pay more inside Park) and Quality. To the best of the authors’ knowledge, this was the first time that research was conducted with regard to addressing visitors’ retail and dining preferences at any South African national park, thereby contributing significantly to literature regarding visitor experiences in a nature-based context.

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Measuring Integrated Rural Tourism

Cited by 94 publications

References 10 publications

Purchase of local food products during trips by international visitors

Purchase of local food products during trips by international visitors

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

Managing visitors’ dining and retail experiences in South African national parks

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